Shrimp Po Boy is a Louisiana classic seafood sandwich. It's jam-packed with crisp, tender fried shrimp layered with shredded lettuce, sliced pickles, and tomatoes sandwiched between a soft roll with a delicate crumb.
3hoagie rollsor french baguette slices/sausage buns
Alabama white sauce
shredded lettuce
sliced tomato
sliced pickles
Instructions
Rinse shrimp and drain on paper towels while you prepare the breading.
In a medium bowl, combine flour and cornstarch.
In a second medium bowl, combine yellow cornmeal and 1/2 the Old Bay. Remove 2 tablespoons of the flour mixture and mix it with the cornmeal mixture.
Using gloved hands, dredge shrimp on both sides in the flour mixture. Place shrimp on wire rack.
After dredging, to the remaining flour mixture, add egg, salt, milk, and remaining 1/2 of the Old Bay.
Dip flour dredged shrimp first into the egg mixture, then into the cornmeal mixture. Gently knock off excess cornmeal.
Place breaded shrimp on wire rack to rest while you heat the oil.
Heat the oil in a large skillet over medium high heat until shimmering.
Turn heat down just a little to maintain the heat. Drop shrimp in one at a time and cook 1 minute per side, turning twice, a total of 4 minutes each. TIP: By the time you have added the last shrimp to the skillet, the first ones you added will be ready to flip.
Remove shrimp and drain on paper towels.
Assemble sandwiches: Spread some Alabama White Sauce onto both sides of the bun. Layer shrimp, tomato, pickles, and lettuce. Serve with potato chips.
Notes
The nutrition facts listed do not include tomatoes, lettuce, pickles, or sauce.
We loved how our Alabama White Sauce tasted on our Shrimp Po Boys! Alternatively, you can use Thousand Island Dressing, Mayonnaise, or even Horseradish Mayo.